Cookie Fondant Icing
- 6 cups confectioner's sugar, sifted
- ½ cup water
- 2 tablespoons light corn syrup
- 1 teaspoon no-color almond extract
- Icing colors (optional)
- Cookies should be covered with a glaze or buttercream icing and set for 15 minutes, before applying fondant icing.
- In a saucepan, mix sugar, water and corn syrup. Heat at low temperature, until well dissolved. Do not boil. Mixture should form a thick paste, with no lumps.
- Remove from heat and add extract and colors, if desired.
- Make sure cookies have cooled completely. Pour fondant mixture in cookie center, and let it flow towards edges. Leave to set. Makes 2½ cups of fondant icing.
- 1 bag (8 ounces) white or pink marshmallows
- 2 tablespoons water
- 1 pound icing sugar, sifted
- Food coloring or extracts, optional
- In a microwave, melt water and marshmallows in a bowl. The marshmallows will become puffy and expanded.
- Add colors or extract at this point, if desired and stir, until marshmallows and colors are well mixed.
- Add sugar and with spatula, stir. The sugar should thicken the mixture and it will become difficult to stir.
- Coat your working surface with powdered sugar. Scrape marshmallow-sugar mix onto surface. Dust your hands with sugar and knead marshmallow mixture like bread dough.
- Work the sugar into the marshmallow with your hands. Keep kneading, until fondant becomes smooth and less sticky.
- Once the fondant is a smooth ball, it is ready for use. For later use, wrap fondant well and store in fridge or cool room. Knead before use.
- 1 cup light corn syrup
- 1 cup shortening
- ½ teaspoon salt
- 1 teaspoon clear vanilla extract
- 2 pounds confectioner's sugar
- Mix shortening and corn syrup in a large bowl.
- Add salt and vanilla flavoring, stir well and then gradually add the confectioner's sugar, till a stiff dough is formed.
- Store in an airtight container in a refrigerator, or at room temperature.
- To use, on a clean surface, dusted with confectioner's sugar, roll dough until it is 1/8 inches thick.
- 2 pounds confectioner's sugar, sifted
- ¼ cup cold water
- 1 tablespoon unflavored gelatin
- ½ cup glucose or white corn syrup
- 1½ tablespoons glycerin
- 1 teaspoon desired flavoring
- Use a non-metal bowl to sift the sugar and make a well in the center. In a saucepan, add water and sprinkle gelatin on top. Leave to soften for 5 minutes.
- Heat the gelatin and stir until dissolved and clear. Do not boil.
- Turn heat off and add glucose and glycerin. Stir until well blended.
- Add flavoring. Pour the saucepan mixture into sugar well and mix, till sugar is completely blended. Knead icing mixture, till stiff. Use your hands and add sugar, if mixture remains sticky.
- Make a ball of the mixture and wrap tightly with plastic wrap. Store in airtight container. Store for 8 hours at room temperature, prior to usage.